Brine Your Thanksgiving Turkey for Juicier ResultsPosted: November 10, 2009
Thanksgiving’s just around the corner, which means many of us will try our hand at cooking a turkey in hopes we don’t dry it out. It only takes a little know-how in combination with some science to produce the juiciest results possible.
For those new to brining, the basic idea behind the process is that by soaking a meat that is low in fat (turkey, pork, chicken) in a mixture of salt and water, you’re increasing your meat’s ability to retain its moisture. Over at food weblog Serious Eats, they’ve put together the ultimate guide to brining your turkey to score the best and juiciest results for your Thanksgiving feast. The post does side-by-side testing of turkey breasts soaked in brine, regular water, and one not treated at all. As expected, the brined turkey loses the least of its weight when cooked and turns out juiciest.
If you’re a science nerd like us, you’ll appreciate the Alton Brown approach to brining this post takes, and your table is sure to benefit from it. If you swear by brining, let’s hear your best tips in the comments.
The Food Lab: Turkey Brining Basics [Serious Eats]